Spicy Asian Salmon Salad

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Total Time

40 minutes

Prep Time

30 minutes

Cook Time

10 minutes

Rating

(1)

Ingredients

3 servings

1½ pounds center cut salmon filet (preferably wild, skin removed)
5 ounces 1 clamshell baby Romaine or mesclun
1 small red bell pepper (thinly sliced)
¾ cup shaved or julienned carrots
½ English cucumber (peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons)
¾ cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
½ packed cup fresh basil leaves (roughly torn (Literally tear the leaves into smaller pieces using your hands.)
¼ packed cup fresh mint leaves (finely chopped)
½ cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons sriracha sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
2 tablespoons honey
¼ cup unseasoned rice vinegar
4 scallions (thinly sliced)
2 garlic cloves (grated or finely minced)

Baking Dinner Intermediate Healthy ...

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Preparation

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Step 1

In a medium mixing bowl, whisk all the ingredients for the dressing.

Step 2

Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels/how many salads you plan to make). Place the filets in a large Ziploc bag and pour in 1/3 cup of the dressing. Gently squish the filets around to make sure each is well coated, then seal the bag, removing as much air as humanly possible. Refrigerate for 25-30 minutes.

Step 3

Meanwhile, add all the ingredients for the salad to a large mixing bowl and toss to combine.

Step 4

Pre-heat the broiler on high. Line a baking sheet with aluminum foil and spray with cooking spray.

Step 5

Remove the salmon filets from the marinade and place them on the prepared baking sheet skinned side down. (Discard the marinade.) Broil for 8-10 minutes until the salmon is browned on top and flakes easily with a fork. (If you prefer your salmon medium-well or well done, feel free to broil for an extra minute or 2!)

Step 6

Add half of the remaining dressing to the salad and toss to coat. Divide the salad amongst plates and top each with a salmon filet. Serve with the remaining dressing to drizzle over the fish.